Recipe - Cranberry Beef Stew

JUDI M. PHELPS
1/3 cup Shallots; thinly cut or sliced up
1 cl Garlic; minced or
Pressed
8 ounce Small mushrooms; cut into
Quarters
2 cup Fresh or frozen cranberries
Unthawed
1 Dry bay leaf
2 Three fourths To 3 pound beef round tip;
Lean
Boneless, cut into 1inch
Cubes or rump may also be
Used
1/3 cup Allpurpose flour
1 tablespoon Brown sugar; firmly
Packed
One half teaspoon Pepper
1 teaspoon Dry thyme
Three fourths cup Dry red wine
1/3 cup Beef broth
One fourth cup Madeira or cream sherry
2 tablespoon Tomato paste
2 tablespoon Cornstarch; blend with 2
tablespoon Cold water
Salt
Parsley; chopped

In a 3quart or larger electric slow cooker, combine shallots,
garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes
with flour, then add to cooker and sprinkle with sugar, pepper,
and thyme. In asmall bowl, mix wine, broth, Madeira, and tomato
paste; pour over beef mixture. Cover and cook at low setting
until beef is very tender when pierced (8 to 9 hours).

Blend cornstarch mixture into stew. Increase cooker heat setting
to high; cover and cook, stirring 2 or 3 times, until sauce is
thickened (about 20 more minutes). Season to taste with salt;
sprinkle with parsley. Makes 8 to 10 servings.

Per serving: 242 calories (22% from fat), 32 g protein, 14 g
carbohydrates, 6 g total fat (2 g saturated), 87 mg cholesterol,
153 mg sodium. Source: Sunset Crockery Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com